The loin of pork is stuffed with wild mushrooms and served with ashened swede, tenderstem broccoli and crispy sage...
Check out the rest of the menus at the Paris house website... www.parishouse.co.uk
And Follow Phil on Twitter at... @ParisHouseChef
Monday 10 December 2012
Gourmet Pig...
Here is a glimpse of our rare breed pork, lovingly prepared by the kitchens of Paris House courtesy of Head Chef; Phil Fanning....
The loin of pork is stuffed with wild mushrooms and served with ashened swede, tenderstem broccoli and crispy sage...
Check out the rest of the menus at the Paris house website... www.parishouse.co.uk
And Follow Phil on Twitter at... @ParisHouseChef
The loin of pork is stuffed with wild mushrooms and served with ashened swede, tenderstem broccoli and crispy sage...
Check out the rest of the menus at the Paris house website... www.parishouse.co.uk
And Follow Phil on Twitter at... @ParisHouseChef
Cumberland Sausages...
We are ever the adventorous types here at Redborne, willing to try our hands at the new and exotic. This time however, we thought we'd try something more traditional, something that despite it's popularity we had never actually made ourselves...
The good old fashioned but extremely delicious Cumberland Sausage...
The pork comes from our finest rare breed pigs and Hellett, the butchers were kind enough to mince three entire pigs for us so we could create a range of new sausages (Including one called Old Banger). With the meat already minced all we needed to do was mix the seasoning into the meat, along with a little bit of rusk and some water just for the purpose of binding everything together. We only add rusk at a rate of 3% of the weight of the meat. By the time water and seasonings are added we are still left with a sausage that is 90% top quality pork
We also use all natural casings for a properly, authentic sausage... It's also as big as your head!!!
This one was baked on top of red cabbage, apple, port, balsamic vinegar and just a touch of honey for 2 and a half hours in a very big pan....
The smell was amazing, warm red wine spicy sausage and pickled cabbage....
Served with crisp, roast potatoes and bread sauce it was truly scrumptious...
The good old fashioned but extremely delicious Cumberland Sausage...
The pork comes from our finest rare breed pigs and Hellett, the butchers were kind enough to mince three entire pigs for us so we could create a range of new sausages (Including one called Old Banger). With the meat already minced all we needed to do was mix the seasoning into the meat, along with a little bit of rusk and some water just for the purpose of binding everything together. We only add rusk at a rate of 3% of the weight of the meat. By the time water and seasonings are added we are still left with a sausage that is 90% top quality pork
We also use all natural casings for a properly, authentic sausage... It's also as big as your head!!!
This one was baked on top of red cabbage, apple, port, balsamic vinegar and just a touch of honey for 2 and a half hours in a very big pan....
The smell was amazing, warm red wine spicy sausage and pickled cabbage....
Served with crisp, roast potatoes and bread sauce it was truly scrumptious...
All of our sausages are priced at a very reasonable £3 per pack:
We currently have in stock:
Old Banger (6pk), Plain Pork (6pk) and cumberland (Ring and 6pk). Plus a some delicious lamb and mint burgers...
Paris House...
We have been supplying Paris House Restaurant at Woburn with rare breed pork for a few months now and it has been well received...Paris House is the only Michelin Starred restaurant in Bedford and sits within the grounds at Woburn. A rather fitting destination for the toils of our labour...
And Here we are on the Menu...
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